Description
A hearty vegan stew made with sweet potatoes, lentils, warm spices, and vegetables. This comforting dish works on the stovetop or in the Instant Pot and suits busy weeknights.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 small carrots, diced
- 1 medium celery stalk, diced
- 1 tablespoon curry powder
- 1 teaspoon smoked paprika
- 1 teaspoon soy sauce or 1/2 teaspoon salt
- 6 cloves garlic, minced
- 1 medium sweet potato, peeled and diced
- 1 cup dry brown or green lentils, rinsed
- 15 oz can diced tomatoes
- 2 small bay leaves
- 4 cups vegetable broth
- 1/2 teaspoon black pepper
- 1 cup frozen spinach or baby spinach
- 1 tablespoon lemon juice
Instructions
- Heat oil and sauté onion, carrots, and celery until softened.
- Add curry powder, smoked paprika, and garlic, then cook briefly.
- Stir in sweet potato, lentils, tomatoes, bay leaves, broth, soy sauce, and pepper.
- Cook in Instant Pot on high pressure for 7 minutes with quick release or simmer on stovetop until lentils are tender.
- Stir in spinach and lemon juice before serving.
Notes
- Adjust broth for preferred thickness.
- Add extra lemon juice or salt to taste.
- Stew thickens as it cools.
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 214
- Sugar: 7g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg